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Basil Chicken in Coconut Curry Sauce

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Curry is a great way to shake up your traditional chicken dinners with spice, flavor, protein, and healthy fats. Serve it alone or with coconut lime rice, cucumber salad, or grainless rolls.


  • 4 organic, pasture-raised, skinless, boneless chicken breasts

  • 1/2 tsp Himalayan sea salt

  • 1/2 tsp ground cumin

  • 1/2 tsp ground coriander

  • 1/2 tsp ground cloves

  • 1/2 tsp ground cinnamon

  • 1/2 tsp cardamom

  • 1/2 tsp freshly ground black pepper

  • 1/4 tsp chili powder

  • 1/4 tsp ground turmeric

  • 1 large red onion diced

  • 6 cloves garlic minced

  • 2 jalapeno peppers seeded and minced

  • 1 tbsp coconut oil

  • 2 cups organic, full fat coconut milk

  • 2 tsp arrowroot flour

  • 3 tbsp fresh basil

  • 1 tbsp chopped ginger root


  • Rinse chicken and pat dry. Cut into 1-inch pieces and place in medium bowl.

  • In a small bowl, stir together all spices. Sprinkle over chicken pieces, toss to coat well. Cover and let stand at room temperature for 30 minutes or in fridge up to 2 hours.

  • Add half of the chicken to skillet. Cook and stir for 3 minutes or until cooked through. Remove chicken and add remaining half; cook through. Remove from skillet.

  • Combine coconut milk with arrowroot and carefully add to skillet. Cook and stir over medium-high heat until thick and bubbly. Add chicken mixture, whole basil leaves, and ginger root. Cook 2 minutes more to heat through.

  • Serve over wild rice (Core Plan only) and garnish with red onion wedges and basil.

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